Daikon Radish: A Super (White) Food
Daikon Radish may not look sexy, but including it in your food life may help you feel and look sexier. Here are Tam's tips and nutrition high points to bring this super white food in your life.
Traditionally daikon is a spring or fall root vegetable. It is available sporadically throughout the year in the grocery market. If you are lucky you will see it at a Farmer’s Market or plant an heirloom variety to cultivate daikon close to home.
Daikon literally means ‘big root’. It is also referred to as Chinese radish, oriental radish, Japanese radish or mooli. It is earthy with a slightly sweet flavor, somewhere between a sweet radish and carrot. Cooked or eaten raw, this super white food is one you want to include in your food life.
You may see the daikon in the grocery market looking like the photo above, or it may have its greens attached, looking like a white carrot. If it has the greens on, cut them off and discard or make a pesto. Daikon can be stored in the crisper drawer like carrots. Preferably peel it like a carrot and store in water.
Nutrition High points: As versatile in nutrition as there are ways to prepare it, daikon supports respiratory health, digestion, kidney function, boosts cancer resistance, immunity, blood pressure and is low glycemic. Daikon is also said to be blood and bone building and good for brain and nervous system.
Tam's Favorite Ways to Enjoy Daikon Radish:
1. Cashew Chicken. Daikon Radish is a great substitute for water chestnuts. This recipe on my blog includes the nutritious crunch of the daikon. The recipe is dinner, lunch and why not breakfast leftovers.
2. Grated on tacos. Include them with the cheese. Kids won’t even notice. If your kids are a whole lot more receptive to veggies when you keep it on the down low this gets the job done.
3. Enjoy daikon raw. It works well in lunch boxes and makes a good snack while preparing dinner. It is a great dipper with hummus or sour cream & yogurt dip disguised as ranch dressing.
4. Buddha Bowls: Grate it over a base of hummus and pile on your favorite toppings.
5. Served julienne style or in coins along with carrots and marinated in untoasted sesame oil and champagne vinegar with salt and pepper.
6. Curried. If you like a curry, toss in some daikon. The crunchy slightly sweet and often zesty flavor compliments curry perfectly.
7. Roasted with carrots and potatoes in the cooler months. Cube it same size as the other veggies; drizzle with olive oil, sprinkle with your favorite herbs or just salt and pepper to taste.
Comment with your ideas and how you like bringing daikon radish to your table. Variety really is the spice of life! Bon Appetit!